08/18/2026
Women in Spice Spotlight: Ruwanmali Samarakoon-Amunugama
When Ru thinks back to her favorite food memories as a child, she's reminded of the meals her mother packed for family picnics.
"My family used to love going on road trips when we were growing up in Canada," she recalls. "And the day before the road trip my mom would make rice and curries, packed in banana leaves… We would take them on our trip and when we would get down in a scenic place somewhere, we would unwrap these beautiful packages of rice and curries, chicken curry, or eggplant or coconut. It is really a true comfort food, because of the aroma and the feeling it gives you. It's like getting a little gift."
In an effort to preserve the traditional recipes and techniques her mother learned while growing up in Sri Lanka's central highlands, Ru began compiling them for her family. That passion project grew into Milk, Spice & Curry Leaves: Hill Country Recipes From the Heart of Sri Lanka, the first Sri Lankan cookbook published in North America. Centered on the cuisine of Kandy Province, where spice is the foundation of every meal, the book celebrates a rich culinary tradition shaped over centuries by countless spice growers and home cooks.
The connection to Kandy is one we share: Many of the spices that we sell we source directly from the same lush hill country that has inspired Ruwan's family’s cooking for generations. In honor of this, we teamed up with Ru to collaborate on Ru’s Dark Roasted Curry Powder, a Sri Lankan curry blend that showcases the vibrant flavors of Sri Lanka and the exceptional spices and relationships that make them possible - treat yourself to a jar today, we promise you won't be disappointed!